Mushroom Cap Pizzas

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Mushroom Cap Pizzas

I love bite sized food! Something about getting to eat a lot of little things makes me enjoy the food that much more. This recipe was inspired by a bag of turkey pepperoni sitting in my deli drawer. I was staring at it wondering what I could do with it.

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I saw somebody using a melon baller to scoop out the stems, but I found it a bit easier to just pull them out. You can try either way and see what works best for you.

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I opted to not put pizza sauce in my mushrooms, but if you love pizza sauce then just dab a little in your mushrooms. You could even try a little alfredo sauce if you wanted!

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Pile the cheese into the little cups, filling them to the brim! Then top off with the pepperoni slices.

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I saved some of the cheese to sprinkle on top. The cheese crisps very nicely on top and makes the little pizza cups  look nice.

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These would also make a great appetizer for a party or to take to a potluck.

Mushroom Cap Pizzas

Serves: 1


  • 16 mushrooms
  • 16 slices turkey pepperoni
  • 1/4 cup Parmesan & Romano cheese


  1. Preheat oven at 400 degrees
  2. Cover cookie sheet with tin foil
  3. Pull stems out of mushrooms (you can use a small melon baller to do this)
  4. Place 1 slice of pepperoni on each mushroom
  5. Sprinkle with any extra cheese
  6. Bake under broiler for 10 minutes

Amount Per Serving
Calories: 243
Fat: 13
Sugar: 5
Carbohydrate: 10
Fiber: 3
Protein: 27

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